Cooking Presentation: Harira, Gazpacho, and Garnish

Anthropology of Food
Cooking Presentation:
Harira, Gazpacho, and Garnish
Adapted and Prepared by: Anth 586 Graduate Students
History of Harira: Carne De Cordero en la Olla
Lamb and Garbanzo Bean Stew
Persian and Arab, Jewish, and Hispanic influences
This recipe is based on Hispanic culinary traditions (Arroyo Hondo, New Mexico) by CLeofas
Jaramillo (1939).
Traditionally eaten over Ramadan.
It emerged at different times in multiple place, but with Arab and Persian influences it
spread as far east as Mongolia and Jewish and Arab spread it as far west Northern Mexico.
Harira Recipe
⅔ C Garbanzo beans, soaked overnight with lemon
7 ½ C Water
5 t Fresh lemon juice (done at home with beans above)
1 ¼ C Olive oil or smen
5 lbs Lamb, boneless, from shoulder if possible
5 Large white onions
___
20 Plum tomatoes
5t Finely crushed mastic http://www.oregonbazaar.com/
Salt and Pepper (assuming some staples in the kitchen)
2½ C Fresh cilantro leaves, finely minced
5t Freshly ground Cassia cinnamon
2½ t Peeled and minced fresh ginger
2½ t Peeled and minced fresh turmeric
2½ t fresh ground cumin seeds
1¼ t freshly grated nutmeg
pinch of saffron threads
10 lemons
Purchasing the Ingredients
Preparation of Harira
The night before class:
1.
2.
Melanie soaked the garbanzo beans with water
and lemon juice overnight (8-24 hours).
We drain the water and rinse, we did not have
time to remove the skins of the garbanzo
beans.
Preparing the food:
1.
2.
3.
4.
Our lamb frozen to begin, we started by
browning the lamb in large pot of olive oil.
After it had de-thawed and browned we
transfer lamb to plate - keeping the olive
oil and adding onion. We sauted this for 4-5
minutes
Then adding tomatoes and stirring for about 2
minutes - we blanched and peeled tomatoes.
Next we place the lamb back in the pot with
the garbanzo beans and mastic, salt and
pepper.
Harira Continued...
5. After adding those ingredients we added 2-3 in. water and brought it to a boil, then we lowered
the heat and let it simmer for 45 minutes.
6. Aftered it simmered we added cilantro, cinnamon, ginger, turmeric, cumin, nutmeg, and saffron
stir well and simmer for 20 mins - all fresh spices were minced finely.
7. To finish we removed the pot from the heat and served the Harira with with lemon wedges (as
desired)
History of Gazpacho Al- Andalus
Soup with Unleavened Bread
Descendant of a tharid or al-thurda, class of thick broth-and-bread recipes that goes back
to the pre-islamic era on the Arabian Peninsula.
Known as Prophet Muhammad's favorite dish.
Many variants: soaking and crumbling unleavened flat bread.
Traditionally prepared in mithrad, these dishes may be the precursor of Portuguese soups,
Andalusian gazpachos, and Mexican Sopa de Tortilla.
This recipe is from Ines Butron, typical al-Andalus that probably came from Iberian
Peninsula. Tomatoes and bell peppers were introduced later and over time they became as
important as bread as a base for this soup.
Gazpacho Recipe
20 oz unleavened or day old leavened flat bread
2½ C white vinegar
12½ lb vine ripened red tomatoes
5 green bell peppers
10 cloves garlic
5T Sea salt
5 Green onions
2-3 Cucumbers
5 Eggs, hard boiled
5T Mayonnaise or 2 ½ t Anchovy paste
5-10C bread cubes from country-style loaf, toasted
Preparation of Gazpacho
In Advance:
1.
Melanie prepared 5 hardboiled eggs the
night before
Preparation:
1.
2.
3.
4.
5.
6.
We cubed and toasted sourdough bread.
Then we mixed flat bread with vinegar and
let it soften and crumbled it in a pan.
In the meantime we blanch, peeled and
seeded the tomatoes.
We dice tomatoes, bell pepper, garlic to
uniform size - to help create consistent
texture.
Add all vegetables and bread in food
processor until it was a chunky puree
texture.
To finish we added salt and vinegar and
chilled it in the fridge for 1 hour.
Garnish Preparation:
1.
2.
3.
Used extra minced tomatoes
Then we combine minced green onion,
cucumber, boiled egg, and mayonnaise
in bowl - coating it consistently.
We served Gazpacho with garnish mix
and toasted bread cubes.